A Touch of Sweet: Blood Orange Curd

I know what my husband is thinking. His least favorite holiday is just around the corner. Of course, in all honesty, I doubt Valentine’s Day has even crossed his mind. Not that I am throwing the hubby under the bus. We do not really celebrate Valentine’s Day, although last year he surprised me with flowers. Go figure. Maybe his disdain for the hearts and flowers holiday is finally wearing down?

But, isn’t it odd that people are showering their “loved ones” with sugar, fat and all things bad for the heart all in the name of this holiday? Is that what cupid had in mind?!!

So, I offer you a touch of sweet, because that is all you really need.

Fruit curds are a a wonderful spread when you don’t want to use jams or jellies. They are made with egg yolks, sugar and butter. Instead of the traditional lemon curd, I found inspiration with the always dramatic, blood orange. More fitting for Valentine’s Day, eh?

These blood oranges were mildly sweet and only required about a half a cup of sugar. Use your fruit curd to top your bread, scones, tarts, cookie or cake. I used the blood orange curd to top my white rose cake, minus the roses.

Then again, with Valentine’s Day fast approaching, maybe you should keep the roses?

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop desert recipe using their product. The story I have written is all true, and the opinions expressed are truly mine. If I didn’t like it, I wouldn’t blog about it!